"Mom, can we bake cookies today?"
I have a hard time saying no to baking cookies.
It's something that I enjoy doing with my kids. Everyone is eager to help out, and although I have quite a mess to clean up afterwards, their efforts, giggles, and happiness make it all worth it.
We pondered what cookies to make, and Snickerdoodles came to mind.
Since we're at the end-of-Summer, and quickly approaching Fall . . . I thought Snickerdoodles would make a perfect cookie for this time of year . . .
. . . a soft and chewy sugar cookie covered in one of Fall's favorite spices . . . cinnamon. YUM!
I love Snickerdoodles any time of year, but I think they're best at the end of Summer, just before we welcome Fall.
It's the mild flavored sugar cookie rolled in a sugar & cinnamon mixture that make this the perfect combination.
A little bit of Summer wrapped in a whole lot of Fall . . . that's how I describe a Snickerdoodle!
There's a secret to making these cookies tender and chewy.
Besides having the right recipe . . . baking them at a lower temperature, and for the right amount of time, is also key.
I bake these cookies at 300 degrees Fahrenheit for 12 minutes, and then pull them out of the oven and let them sit on our counter-top for several minutes. Although they look a little under-cooked, they continue to bake on the cookie sheet to a perfect tender, chewiness!
There's something so satisfying about these cookies . . . maybe its that the crinkles that develop on top that are filled with sugar & cinnamon . . . or maybe it's their soft texture and moist insides . . . whatever it is . . . they're so delicious!
Ingredients
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg, room temperature
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
. . . . . . .
for rolling the sugar dough
2 Tablespoons granulated sugar
2 Tablespoons granulated sugar
1 teaspoon cinnamon
Preparation
In a large bowl, cream together the butter and sugars with
an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
In another bowl, combine the flour, salt, baking soda, and
cream of tartar.
Pour the dry ingredients into the wet ingredients and mix
well.
Preheat oven to 300 degrees while you let the dough rest for
at least 60 minutes in the refrigerator.
In a small bowl, combine the sugar with the cinnamon for the
topping.
Take about 2 1/2 tablespoons of the dough and roll it into a
ball. Roll this dough in the cinnamon/sugar mixture and press it onto an cookie sheet lined with parchment paper.
Repeat for the remaining cookies.
Bake the cookies for 12 to 14 minutes and no more. The
cookies may seem under-cooked, but will continue to bake after they are
removed from the oven. When the cookies have cooled they should be soft and
chewy in the middle.
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